Salsiccia affumicata

Produced mainly in the inland part of Campania, the V-shaped salsiccia affumicata is made by mixing two parts of leaner meat with one part of fattier pork meat, flavored with salt, pepper, and fennel seeds - although pepper can sometimes be replaced with peperoncini. The mixture is placed in a natural pork casing that is bent and tied up with a string at the middle and at both ends. The smoking procedure follows – that is why it is called affumicata, meaning smoked in Italian. After 20-30 days of maturation, it can be enjoyed, preferably served with some good quality bread alongside other cold cuts.